Instructions
- Preheat your oven to 425 degrees F and lightly spray a donut pan with non-stick spray. Set aside.
- To a large bowl, all all of the dry ingredients.
- Add in the buttermilk, beaten eggs, melted butter, and vanilla. Stir until just combined. Do not over-mix the batter or your donuts will be dense and tough!
- Pour the batter into a large zip top bag and snip the tip to easily pour into the donut pan. It will fill 12 donut wells evenly.
- Bake for 7-9 minutes or until golden brown.
- While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth.
- Dip each cooled donut into the melted chocolate and immediately top with sprinkles.
- Enjoy!
Expert Tips & FAQs
- If you don’t have buttermilk, which I often don’t, you can easily make some with this hack – to a measuring cup, add 1 tablespoon lemon juice or vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Voila – buttermilk.
- Grocery stores also carry powdered buttermilk that you reconstitute by adding water!
- The biggest mistake people make with this recipe is over-mixing the batter. Stir it only until everything is combined. Then stop! Otherwise your donut will be dense and tough.
